Rising above the cityscape on the 38th floor of CapitaGreen, Enso Steakhouse offers a contemporary dining experience that blends Japanese culinary finesse with the bold character of a traditional New York steakhouse. This modern Japanese grill, nestled within the exclusive C.O.T.U. (Centre Of The Universe), has swiftly become one of Singapore’s most sought-after fine dining destinations.
Guided by the creative direction of Chef Alex Craciun, who brings a distinguished pedigree from his time under legendary chefs such as Seiji Yamamoto and Gordon Ramsay, Enso reimagines the steakhouse concept with delicate precision, sophisticated technique, and seasonal integrity. The restaurant’s 76-seat space sets the tone for culinary artistry, while its floor-to-ceiling windows frame spectacular views of Marina Bay, adding a touch of drama to every meal.
At lunchtime, Enso's offering is elevated yet approachable. The two- or three-course prix fixe menu invites guests to experience refined balance and layered flavours. Dishes like Sea Bream Sashimi with yuzu ponzu and shiso jalapeño, or the Asian Pear and Avocado Salad with pickled daikon and roasted sesame tofu dressing, offer light, vibrant starts. For a more decadent experience, the Tuna Tartare & Caviar option enhances the meal with textures of tempura nori and fresh wasabi.
Mains span from coal-roasted Half Chicken with truffle and mustard leaves to a Wagyu Bavette steak or the opulent A4 Japanese Wagyu Ribeye from Kagoshima, showcasing Japan’s premium beef heritage. Creative sides such as Confit Wagyu Mac & Cheese or Wagyu Fat Fries reflect Enso’s commitment to indulgent detail, while desserts like the Fuji Apple Crumble Cheesecake or Chocolate Salted Caramel Cake provide a satisfying close.
Dinner transforms the space into a destination of bold experimentation and elevated taste. Signature items like the Pressed Sushi illustrate meticulous Japanese craftsmanship, while the tableside preparation of the Panko-Crusted Bone-In Veal Cutlet adds an element of culinary theatre. The House-Aged French Duck Crown, glazed with cherry and longan, and the A4 Wagyu Ribeye aged in Enso’s custom-built dry ager, highlight the restaurant’s devotion to depth of flavour and luxurious texture.
Classic steakhouse sides are given new life with premium ingredients—Uni Mac & Cheese, Truffle Tomato Salad, and Creamed Spinach with Crispy Shallots among them.
The drinks programme is equally considered. Cocktails like the Hinoki Old Fashioned use Japanese whisky and smoked hinoki wood to mirror the menu’s East-West synergy, while an international wine list caters to connoisseurs and casual drinkers alike. Enso’s sustainability commitment is reflected in its collaboration with BE WTR, offering premium filtered water with proceeds supporting global environmental initiatives.
For guests seeking discretion and exclusivity, Enso’s private dining room provides a curated setting for up to 10 people—ideal for executive meetings or intimate celebrations. Throughout, service remains polished and personalised, ensuring every moment is memorable.
With its breathtaking views, refined interiors, and boundary-pushing menu, Enso Steakhouse has established itself as a benchmark for fine dining in Singapore. This is where traditional Japanese flavours meet Western indulgence, and where every detail—from the aged beef to the bespoke cocktails—tells a story of culinary dedication and innovation.
a. 138 Market St, Level 38-01 C.O.T.U @ CapitaGreen, Singapore 048946
e. info@cotu.co
w. www.cotu.co/enso-steakhouse
fb. www.facebook.com/ensosteakhouse
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